4cupschicken bone broth
1lbchicken breast (2 large chicken breasts)
2cupslacinato kale, destemmed, thinly sliced
2cupsbutternut squash, large cubes
1cupscremini mushrooms, quartered
1cupssweet onion, large diced
5sprigs thyme, whole
2sage leaves, whole
Sea salt to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 8g||10%|
|Saturated Fat: 3.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 20g||7%|
|Dietary Fiber: 2g||7%|
- Add all ingredients to Instant Pot. Make sure all ingredients are submerged in the chicken stock.
- Pressure cook the soup: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 15 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
- Remove chicken and dice or shred. Return chicken to the Instant Pot. Remove thyme sprigs, sage leaves, and bay leaf.
- Carefully open the lid and ladle into desired bowls. Enjoy!